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Deep Dark Chocolate Souffle

Deep Dark Chocolate Souffle

HersheysKitchens.com

HersheysKitchens.com

You'll fall for this traditional chocolate souffle made with Dutch processed cocoa and served with a scoop of coffee ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 278 mg
  • 93%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 350 F. Butter 6-cup souffle dish; coat with 1 tablespoon sugar.
  2. Stir together cocoa and flour in medium bowl. Add butter; blend well. Heat milk in medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with whisk until smooth and thick. Remove from heat; stir in 1/2 cup sugar and vanilla. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Cool to room temperature.
  3. Beat egg whites in large bowl until foamy; gradually add remaining 2 tablespoons sugar and continue beating until stiff. Stir small amount beaten whites into chocolate mixture; fold chocolate mixture into remaining whites. Carefully pour into prepared dish.
  4. Bake 40 to 45 minutes until puffed. Serve immediately with scoop of ice cream.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KEEJER
13

KEEJER

1/1/2004

I agree with another user as this recipe is most forgiving. How forgivinf? Check this out : not only have I never made souffle, I have never eaten it! Light and airy - great with coffee ice cream and chocolate syrup. I will be making this again! Thanks for the recipe!!

ShawnRenee
9

ShawnRenee

12/20/2005

This souffle was great! I am a chocolate lover and this fudgy sauce really completed the dessert and there's no need to add more chocolate to the souffle itself! Make sure that the egg whites are at room temperature or they will not whip properly. Do not repeatedly open and close the oven door or the movement will cause the souffles to fall. I baked this recipe in 6 small ramakins filled almost to the top for 35 minutes. I recommend serving it like this -when the souffles are done, scoop a small "dent" out of the middle and pour chocolate sauce inside. After that, you could top it with a scoop of ice cream, drizzle the chocolate sauce on top and maybe sprinkle some chocolate pieces, raspberries or strawberries on top. YUM!

MSMOUSIE
9

MSMOUSIE

1/1/2004

I had never made a souffle in my life, but this turned out great I had run out of milk, so I substituted 1/4 water and 3/4 light cream. I used a high-quality cocoa, which made it super-chocolatey. It was gorgeous! It baked up beautifully in a round pyrex bowl. Great warm with ice cream. Individual servings can be reheated in the microwave.

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